Name: Ayam Masak Merah
Prep time: 18 min
Cook time: 90 min
Total time: 108 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 800 g bone-in chicken thighs; 2 tsp ground turmeric; 1 to taste salt; 8 pcs dried red pepper; 1 pcs red onion; 4 cloves garlic; 20 g fresh ginger; 20 g galangal; 2 stalks lemongrass; 500 ml frying oil; 2 tbsp vegetable oil; 1 stick cinnamon; 2 pcs star anise; 4 pcs cloves; 3 pcs cardamom; 250 ml tomato puree; 200 ml coconut milk; 150 ml water; 1 tbsp sugar; 300 g white rice

Ingredients

bone-in chicken thighs800 g

ground turmeric2 tsp

salt1 to taste

dried red pepper8 pcs

red onion1 pcs

garlic4 cloves

fresh ginger20 g

galangal20 g

lemongrass2 stalks

frying oil500 ml

vegetable oil2 tbsp

cinnamon1 stick

star anise2 pcs

cloves4 pcs

cardamom3 pcs

tomato puree250 ml

coconut milk200 ml

water150 ml

sugar1 tbsp

white rice300 g

Instructions

Rub the chicken thighs with turmeric and salt and leave to marinate in the fridge for 30 minutes. Pour hot water over the dried red chillies and let them soak for 15 minutes, then drain.

Blend the red onion, garlic, ginger, galangal, lemongrass stalks and soaked dried chillies into a smooth paste.

Heat oil for frying in a deep pan or wok until hot. Fry the chicken in batches for 4–5 minutes on each side until golden brown, then transfer to a plate.

In a clean pan, heat vegetable oil. Add the cinnamon stick, star anise, cloves and cardamom, and warm for 30 seconds until the spices become fragrant.

Add the spice paste and cook over medium heat for 10–12 minutes, stirring, until the paste darkens and the oil starts to separate around the edges (the pecah minyak stage).

Pour in the tomato purée, coconut milk and water, add the sugar, stir and bring to a boil. Return the chicken to the sauce and simmer, covered, for 20 minutes over low heat, then uncover and reduce for another 5–10 minutes until thickened.

Taste the sauce and season with salt if needed. Serve the ayam masak merah hot with steamed white rice.

Ayam Masak Merah

Ingredients

Instructions

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